Lemon chicken casserole

Sunday, 1st July 2012

I casseroled the chicken pieces in a lemon and white wine sauce.
The flavour was nice and lemony, but should have been richer.
Pasta with tomato and basil was nice in itself, but not a good accompaniment to the chicken.

Veal Cutlet and Lemon Linguine

Thursday, 1st September

Once again simply fried the meat for 2 minutes on each side then finished it for 5 minutes or so in the oven, and it came out tender and juicy.
To go with it I was looking for a simple lemony pasta recipe and found this one from Jamie Oliver. I did not manage (or even try) to find sicilian lemons (I don't believe Jamie and his mates shop at the same places the rest of us do), but with a perfectly normal lemon it was delicious.

Poussin in white wine, sage and lemon

Sunday, 17th April

I braised the poussin in a casserole on top of the stove, with white wine, grated lemon peel, shallots and sage (from the balcony!) and served it with sauteed potatoes.
The wine was a little old and, after adding it, I thought the sauce smelled as though it was going to come out rather sour. So I chopped up a few prunes and added those, which worked a treat. The sauce came out just right and nicely balanced between the zesty lemon and the sweet, rich prunes.  The meat of the poussin was delicious, especially the breast. Definitely worth a repeat.
No photo with this one. The photos I took turned out awful and made the meal look surprisingly unappetising, given how good it was.